Mexican Bean and Rice Dip
Ingredients
- 2 cups cooked brown rice
- 1 15 ounce can Bush’s Kidney Beans, rinsed and drained
- 1 15 ounce can Bush’s Black Beans, rinsed and drained
- 1 15 ounce can Bush’s Pinto Beans, rinsed and drained
- 1 15.25 ounce can whole kernel corn, drained
- 1 small onion, diced
- 6 small, red, yellow, or orange peppers, chopped
- 2 cups cherry tomatoes
- 2 jalapeno peppers, seeded and diced
- 2 lime, zested and juiced
- 4 Tbsp. olive oil
- 1 tsp. minced garlic
- 1 tsp. honey
- 2 tsp. ground cumin
- Salt and pepper to taste
- Cotija cheese, for topping
- 1/4 cup chopped cilantro leaves
Instructions
- In a large mixing bowl, combine the brown rice, kidney beans, black beans, pinto beans, corn, onion, peppers, jalapeno peppers, and tomatoes. In a small bowl, add the lime zest and juice, olive oil, garlic, honey, cilantro, and cumin. Mix together, and salt and pepper to taste. If you like pizzazz, add more cumin or cayenne pepper.
- Drizzle over the dip mixture; gently stir.
- Refrigerate salad for 1 hour, toss again, and serve with chips or as a side salad.